Recipe

Kale With Mushrooms Onions Garlic And Herbs Recipe

	Heatherbudapest / All my dishes 2 years, 2 months ago I just threw this together for dinner tonight after driving all the way home thinking about what I was going to do with my mushrooms and it was pretty darned tasty. Prep:20m Cook:15m Servings:2	Heatherbuda
	simple fresh

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Ingredients

Brown rice

1 pound brown mushrooms, cleaned and thinly sliced

1 large bunch kale (I used red Russian for a change, but I think I generally prefer the green kind)

1 onion

about 1.5 cups vegetable stock (see note)

5 cloves garlic

about 1 Tablespoon fresh sage, chopped

about 1 Tablespoon fresh thyme, chopped

a couple pinches dried lavender

splash of sake

butter

olive oil

salt

a little parmesan (optional)

pepper

cornstarch

water

Directions

Cook brown rice.

Chop the garlic and onion until medium-fine.

Saute in large covered pan (without cover) in about a Tablespoon of butter and a bit of olive oil until starting to get golden.

Add chopped herbs and salt and fresh-ground pepper to taste.

Add mushrooms and saute, stirring occasionally, until nicely browned.

Add a splash of sake to deglaze pan.

Add some stock (see note), reduce heat slightly, add kale, and cover.

Continue cooking until kale is getting soft.

Uncover and stir in a little cornstarch dissolved in water, and stir and heat until the remaining juices have thickened to roughly the consistency of gravy.

Serve in a bowl over brown rice. Grate fresh parmesan on top, if desired.

Note: I discovered, to my chagrin, that I didn't HAVE any stock when I looked in my freezer (I usually make my own, and I've submitted my typical homemade stock recipe) -- AND when I looked in my cupboard! But I do keep veggie bouillon cubes around for such emergencies. I am sort of fanatic about the freshness of my stock, so this is what I did. I put about 2 cups of filtered water into a saucepan and started boiling it. I added the bouillon cube. Then I threw in the scraps of the onion (the ends, including the peel and all) and a couple extra pieces of it, some scraps of red bell pepper, two chopped carrots, some Italian parsley, a little pepper (there's plenty of salt in the bouillon), and the mushroom stems. I kept it simmering until I was ready to add the stock to the pan, then just strained the stock right in. Voila! (This little trick is what I call faker's homemade stock.)

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Comments

dizzzykipper 2 years ago said:
Looks and sounds really good.
i think I'll enjoy this

pressurecooker 1 year, 12 months ago said:
It is so hard to find recipes for fresh greens and less common vegetables. This does sound good! And being healthy gives it an added bonus!

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